Strategically located amidst corporate houses and residential quarters of Gurgaon's Sector 29, the exotic Chinese restaurant of Optus Sarovar Premiere, a four star hotel, stands tall surrounded by manicured green lawns in the generous neighbourhood of the millennium city

Frequented by office-goers on weekdays and residents of Sushant Lok during weekends, The Oriental Bloom has a menu on offer that combines the goodness of four different regions of China - Szechwan, Shanghai, Cantonese and Beijing.

Frequented by office-goers on weekdays and residents of Sushant Lok during weekends, The Oriental Bloom has a menu on offer that combines the goodness of four different regions of China - Szechwan, Shanghai, Cantonese and Beijing. (Pic: Arunima Mazumdar)
(BCCL)

Frequented by office-goers on weekdays and residents of Sushant Lok during weekends, The Oriental Bloom has a menu on offer that combines the goodness of four different regions of China - Szechwan, Shanghai, Cantonese and Beijing. (Pic: Arunima Mazumdar)
(BCCL)

Crafted exclusively by Chef Prasenjit Majumder, each dish emanates the specialty of its region in the use of ingredients, style of cooking, and taste. "Spices play a very important role in Chinese cuisine and different regions experiment with different amount and kinds of spices. And by spices we don't mean how hot the dish is; it is the combination of various herbs and flavours that matters," explains Chef Prasenjit.

Crafted exclusively by Chef Prasenjit Majumder, each dish emanates the specialty of its region in the use of ingredients, style of cooking, and taste. "Spices play a very important role in Chinese cuisine and different regions experiment with different amount and kinds of spices. And by spices we don't mean how hot the dish is; it is the combination of various herbs and flavours that matters," explains Chef Prasenjit.(Pic: Arunima Mazumdar)
(BCCL)

Crafted exclusively by Chef Prasenjit Majumder, each dish emanates the specialty of its region in the use of ingredients, style of cooking, and taste. "Spices play a very important role in Chinese cuisine and different regions experiment with different amount and kinds of spices. And by spices we don't mean how hot the dish is; it is the combination of various herbs and flavours that matters," explains Chef Prasenjit.(Pic: Arunima Mazumdar)
(BCCL)

Without further ado, we started off with small portions of four varieties of appetizers - stir fried chicken tossed with fresh chillies, Peking Sole with golden garlic, salt and pepper Silken Tofu, and peppery hot prawns.

Without further ado, we started off with small portions of four varieties of appetizers - stir fried chicken tossed with fresh chillies, Peking Sole with golden garlic, salt and pepper Silken Tofu, and peppery hot prawns. (Pic: Arunima Mazumdar)
(BCCL)

Without further ado, we started off with small portions of four varieties of appetizers - stir fried chicken tossed with fresh chillies, Peking Sole with golden garlic, salt and pepper Silken Tofu, and peppery hot prawns. (Pic: Arunima Mazumdar)
(BCCL)

The chicken and prawn were prepared in Szechwan style, a cuisine that is essentially known for its bold flavours and which keep the pungency of garlic and chillies intact. On it, was a generous spread of peanuts and sesame paste with spicy ginger that made our taste buds tingle. The fish preparation was a specialty from China's capital, Beijing, where culinary traditions are influenced by the eastern coastal province of Shandong.

The chicken and prawn were prepared in Szechwan style, a cuisine that is essentially known for its bold flavours and which keep the pungency of garlic and chillies intact. On it, was a generous spread of peanuts and sesame paste with spicy ginger that made our taste buds tingle. The fish preparation was a specialty from China's capital, Beijing, where culinary traditions are influenced by the eastern coastal province of Shandong. (Pic: Arunima Mazumdar)
(BCCL)

The chicken and prawn were prepared in Szechwan style, a cuisine that is essentially known for its bold flavours and which keep the pungency of garlic and chillies intact. On it, was a generous spread of peanuts and sesame paste with spicy ginger that made our taste buds tingle. The fish preparation was a specialty from China's capital, Beijing, where culinary traditions are influenced by the eastern coastal province of Shandong. (Pic: Arunima Mazumdar)
(BCCL)

The dark soy paste smeared over the fish lent a sweet flavour to the dish contrary to the others heavy on garlic. The Shanghai region of China indulges in moderately spicy food and hence, the mildly salty Silken Tofu made a perfect pair with the rest of the starters.

The dark soy paste smeared over the fish lent a sweet flavour to the dish contrary to the others heavy on garlic. The Shanghai region of China indulges in moderately spicy food and hence, the mildly salty Silken Tofu made a perfect pair with the rest of the starters.(Pic: Arunima Mazumdar)
(BCCL)

The dark soy paste smeared over the fish lent a sweet flavour to the dish contrary to the others heavy on garlic. The Shanghai region of China indulges in moderately spicy food and hence, the mildly salty Silken Tofu made a perfect pair with the rest of the starters.(Pic: Arunima Mazumdar)
(BCCL)

Not many restaurants make you want to go back again and again but The Oriental Blossom manages to have that effect on you. It could be the Buddha statues greeting you with folded hands at the entrance or the lucky Bamboo ornam.

Not many restaurants make you want to go back again and again but The Oriental Blossom manages to have that effect on you. It could be the Buddha statues greeting you with folded hands at the entrance or the lucky Bamboo ornamental plants adorning every dining table, or perhaps the majestic paper lanterns hanging from the ceiling; each element contributes significantly to an agreeable and harmonious ambience complimented with great food. (Pic: Arunima Mazumdar) (BCCL)

Not many restaurants make you want to go back again and again but The Oriental Blossom manages to have that effect on you. It could be the Buddha statues greeting you with folded hands at the entrance or the lucky Bamboo ornamental plants adorning every dining table, or perhaps the majestic paper lanterns hanging from the ceiling; each element contributes significantly to an agreeable and harmonious ambience complimented with great food. (Pic: Arunima Mazumdar) (BCCL)